You will need:
- 40 garlic cloves, peeled
- 2 onions, chopped
- 2 carrots, chopped
- 4 celery stalks, chopped
- 60 g bread crumbs
- 1 can chopped Italian plum tomatoes
- 1 ½ ltr chicken stock
- half tsp cayenne pepper
- half tsp curry powder
- half tsp black pepper
- 1 tbsp oregano
- 1 tbsp thyme
- 2 tbsp olive oil
- 120 ml double cream
- 20 g plain flour
- salt
Step 1:
Heat the olive oil in a saucepan and when hot sweat the onions, celery, carrots and garlic until soft.
Step 2:
Stir in the flour and mix thoroughly.
Add the cayenne pepper, curry powder, black pepper, salt, oregano and thyme.
Cook for 5 minutes while stirring.
Step 3:
Add the tomatoes, bread crumbs, cream and the stock.
Bring to boil and simmer for 15 minutes while stirring .
Step 4:
Pour the soup into a blender and purée until smooth. If necessary, add water to thin the soup down and taste to check the seasoning.
Step 5:
Ladle the soup into bowls and serve while hot.
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